CDA SV410 - Manual (Page 12)

Cooking times
• Time according to ripeness
• *Steaks :slices of fish 2 or 3 cm thick (180/200g) per person.
• Always insist on very fresh products
• Place whole fish directly into the dish or on bay leaves, fennel or other herbs.
• At the end of cooking, remove the skin which will come away easily.
Fruits custard Time Preparation
Apples/ pears/ peaches 10 to 15 min. whole, peeled
Puree 25 min. strips of fruit
Custards 10 min. in ramekins
Vegetables Time Preparation
Pike 25 to 30 min. whole (1kg)
Cod/hake 13 to 15 min. steaks (180g)*
Sea bream 20 to 25 min. whole (1kg)
Haddock 15 min. fillets
Herring 20 min. whole (200g)
Monkfish 15 to 20 min. steaks (180 g)
Lotte 15 min. according to thickness
Mackerel 20 min. whole (250g)
Whiting/cod 15 min. fillets
Skate 25 to 30 min.
Mullet 15 min. whole (200g)
Mullets 10 min. fillets
Dogfish 20 min. thick slice (6 to 10 cm long)
Salmon 15 to 20 min. steaks (180/200 g)
Sole 10 to 12 min. fillets
Tuna 20 to 25 min. steaks (180/200 g)
Whole trout (1kg) 20 to 25 min. whole (200g) 13 to 15 min.
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